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Hungry Mothers wonderfully creamy grits evolve with the seasons. When Maine shrimp were available, chef Barry Maiden pureed them with butter and folded that into the mixture, then topped it with fried oysters. Moving into spring, he might pair the grits with sauteed ramps, bacon, and a poached egg. Grits are also served as a side year round at this Cambridge restaurant. Enriched with tasso ham and cheddar, they dont really need anything else.